ROASTED BROCCOLI WITH PUMPKIN SEEDS AND GRATED PECORINO

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Roasted Broccoli with Pumpkin Seeds and Grated Pecorino image

A bed of brown rice turns this broccoli dish into a filling meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 7

2 pounds broccoli, stems peeled and sliced, florets cut into 1/2-inch-thick slices
1/3 cup raw hulled pumpkin seeds
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons finely grated Pecorino Romano cheese
2 cups cooked short-grain brown rice
Lemon wedges, for serving

Steps:

  • Preheat oven to 425 degrees. Arrange broccoli and pumpkin seeds in single layers on 2 rimmed baking sheets. Drizzle with olive oil and season with salt and pepper. Toss to coat.
  • Roast, rotating pans once, until golden in spots and just tender, about 20 minutes. Let cool slightly on baking sheets, then sprinkle with cheese.
  • Divide rice among serving dishes, top with broccoli mixture, and finish with lemon wedges before serving.

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